Category Archives: pots and pans

This Kitchen Does Not Discriminate

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Meatless Meal in Minutes

January 2017

Welcome to a new year!

Our household is a melting pot, a microcosm of America. Here East meets West in harmony (mostly).

This fusion and mingling of cultures is most evident in my cooking. My kitchen does not discriminate. Mustard seeds co-mingle with Italian pasta. Monterey Jack Cheese melts in homemade Indian Chapatti bread. Kale and eggplant simmer in coconut milk. Feta cheese adds a tangy bite to warm potato salad.

Take tonight’s dinner for example. The menu consisted of angel hair pasta with an Indian twist and cauliflower and chard tossed with toasted almond slices. The entire meal took less than 20 minutes to cook and was tasty as it was colorful. Can harmony in the kitchen translate into world peace? Perhaps not. But I like to think it is a step in the right direction and that I’m bringing people together, one plate at a time.

So here’s my recipe for world harmony!

South Indian Pasta

1 package De Cecco Angel Hair pasta, cook for barely 2 minutes and then drain and soak in cold water.

Meanwhile…

You will need:

1 large onion chopped

1 sprig curry leaf

2-4 tablespoons channa dal (Indian yellow split peas)

2-4 tablespoons coconut oil

1 can of beans, any kind, drained. I used white beans

1-2 tsp. turmeric powder

¼ cup chopped coriander leaves

1-2 tsp. Himalayan Pink Salt

Juice of one lemon

Heat a large pot, add desired amount of oil.  Warm. Add mustard seeds and allow the seeds to pop. Immediately add chopped onion, sprig of curry leaf and sauté until the onions are translucent. Add channa dal and continue cooking until the dal is brown and toasty. Stir in turmeric powder. Add beans and coriander leaves. Stir. Drain pasta and add to the pot. Sprinkle Himalayan Pink Salt. Stir. Add lemon juice. Stir and taste for salt.

Cauliflower Almandine

I head cauliflower, cut into florets

I bunch chard, rinsed and chopped roughly into pieces, stem and all

Steam the vegetables for about 5 minutes, don’t overcook.

While vegetables are steaming…heat a tablespoon of butter plus one tablespoon olive oil. Add generous half cup sliced almonds. Stir and cook the almonds until they are golden brown. Be careful not to burn them. Add steamed vegetables to the almonds. Stir. Add 1 tsp. Himalayan Pink Salt. If you want you can squeeze some lemon juice over the vegetables but they taste fine without the juice.

Dinner is served. Sit in quiet peace and enjoy.

 

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Filed under Book clubs, Celebrations, cooking, dinner, harmony, Himalayan Pink Salt, Indian food, meatless, my mother's kitche, pasta, Personal experience, pots and pans, South India, Uncategorized, vegetables, world peace

A bowl of many memories (and uses)

November 2016

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It will never be a collector’s item or be coveted by antique dealers. Yet, this simple bowl holds a special place in my heart (and kitchen).

Receiving and giving stainless steel pots and pans as wedding gifts is a time-honored tradition in India. Thirty years ago, on my wedding day I received a number of pots and pans but this one with its unique design and lid stood out. It was a gift from my aunt Malathi and Uncle Bhanunny. I knew this because their names were etched on the side of the bowl.

When I decided to return to California, my mother insisted that I take this particular bowl back with me. It will be useful, she stressed. Back then I had just discovered the convenience of Pyrex and plastic and thought a stainless steel bowl was old-fashioned and frankly useless. So it was with great reluctance that I lugged it back with me. I packed it away; surely I would never find use for such a thing!

But one day, when my boys were just toddlers, I unpacked a cardboard box and found the bowl. I ran my fingers over the inscription and the names brought back a flood of memories. Mrs. Malathi and Mr. E.B. Unny. I remembered my aunt, uncle and their three beautiful daughters with affection. Perhaps I could find a use for this in my kitchen after all.

So for the past 20 odd years that bowl has become an integral part of my kitchen. I can’t imagine ever being without it.  It was the perfect size for tossing a green salad. I used it to knead homemade pizza dough. It has been used for making cakes and delectable frostings. The bowl was just the right size for whipping cream and even mashing potatoes. One year when my son wanted a soccer ball-shaped birthday cake, the bowl became a cake pan. It truly was a bowl of many uses!

So for our Thanksgiving Day feast, the bowl may be filled with roasted root vegetables but what it will really serve will be a huge helping of precious memories. My mother was right, as usual!

THE END

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Filed under Celebrations, cooking, grandmother's wisdom, Indian food, mother's kitchen, my mother's kitche, Personal experience, pots and pans, South Indian, Uncategorized